Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ - Egyptian Knowledge Bank - troweb

106368

Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ

Article

Last updated: 04 Jan 2025

Overview Similar Items

Article

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

Article

Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder

Article

QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER

Article

Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product

Article

'Chemical, nutritional, and sensory properties of ice cream incorporate varying amounts of Avocado (Persea americana) or Papaya (Carica papaya) fruit pulps'

Article

Preparation of Functional Ice Milk Supplemented With Lupine Flour

Article

PRODUCTION OF FUNCTIONAL CAMEL MILK ICE CREAM FORTIFIED WITH DATE DIBS AND DATE POWDER

Article

Assessment of Ice cream with Pomegranate extract properties

Article

Effect of Nutritional Value of Added Avocado Pulp in Ice Milk Quality

Article

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.